Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil (I used a basil-flavoured one)
  • 1 red onion (finely chopped)
  • 4 garlic cloves (thinly sliced)
  • 6 large (ripe tomatoes, roughly chopped)
  • 1/2 cup tomato passata
  • 2 bay leaves
  • 1 teaspoon sugar (optional)
  • salt & pepper to taste
  • small handful fresh basil leaves (roughly torn)
  • 1 kg ready-made gnocchi (boiled in salted water until cooked then drained)
  • 100 g mozzarella (cubed)
  • fresh basil leaves

Instruction

  • To make the sauce, heat the olive oil in a large pan then fry the onion until soft and translucent.
  • Add the garlic and fry for another 30 seconds before adding the tomatoes.
  • Allow the tomatoes to cook until they start to break down then add the passata, bay leaves, sugar, salt and pepper.
  • Turn the heat down and allow to gently simmer, covered, for 30 minutes. Add a splash of water if you see the sauce cooking down too much.
  • When the sauce is cooked, adjust the seasoning and add the fresh basil.
  • Pre-heat the oven (with grill setting) to 220°c.
  • Combine the cooked gnocchi with the sauce then add cubes of mozzarella.
  • Bake in the pre-heated oven for 10-15 minutes until the cheese has melted.
  • Remove and top with fresh basil before serving.